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WHEAT AND 
FLOUR PRIMER 



Pijtblisliecl by 

WASHBURN- CROSBY CO. 

MAKERS OF 

GOLD MBBAl. FLOUK 



WA S H B U RN - C R O S B Y CO. 



DISSECTED KERNEL OF WHEAT 



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GERM 

GLUTEN CELLS PREDOMINATE 
STARCH CELLS PREDOMINATE 
INTERIOR COATOF BRAN 



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ORING MATTER OF BRAN 



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G. E P I C A R P 

H EPIDERMIS 



WHEAT AND FLOUR PRIMER 



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THE WHEAT 




HE children of the United States cannot know too much 
concerning- the staple product of the great Northwest, 
and the industry of flour making. These twin indus- 
tries — wheat raising and flour making — give employment to 
many and varied classes of busy workers, from the time of 
planting the seed grain in the rich, deep loam of prairie soil, 
in the spring, till the flour is loaded into cars as the finished 
product of the mills. 

Picture the long and varied processions of workers. There 
are the machinists and tool makers, the farmers, horses and 
blacksmiths, railroad operators, car builders and elevator men, 
the millwrights, engineers and millers, the chemists, bag 
makers, coopers and capitalists, the firemen, porters and team- 
sters who swell the long list of those who find investment for 
their capital or employment for brain or muscle in the wheat 
industry. 

In Minnesota and the Dakotas wheat is sown on fall- 
plowed land as early in the Spring as the season will permit, 
often before the last calls of Jack Frost have been made, since 
it is a hardy grain and can endure cold. 

The farmer does not scatter his seed by hand from a 
basket on his arm, as we see the sower who went forth to sow 
in the old Bible pictures. Instead, he sits comfortably upon 
the seeder — a large machine drawn by horses. This has a seed 



2 WHEAT AND FLOUR PRIMER 

box with capacity of several bushels, from which, as the seeder 
moves, the grain drops evenly upon the plowed and harrowed 
soil. 

Within a few days, by the combined influence of warmth, 
moisture and sunlight, the tiny germ of life long hidden in 
the grain, begins its development, and soon appears above the 
soil in a spire of green, while rootlets at the same time fasten 
it to Mother Earth and hold it anchored there. 

From April to August is its period of growth, and it fights 
against many foes before it becomes the fully ripened grain. 
Frost, hail and wind, an excess of drouth or of heat and mois- 
ture, all threaten its life or perfect development. Insects, 
chinch bugs and weevil, smut, mildew, and other forms of 
mold and fungus assail it; yet in spite of any and all these 
enemies sun and soil ripen the most magnificent crops of wheat 
grown anywhere in the world. 

The hum of the reaper and binder is heard early in August 
and the grain, grown tall and yellow, is cut and bound in sheaves, 
in which form it awaits the threshers. Sometimes upon the 
smaller farms the wheat is stacked to protect it from rain, and 
it there awaits the work of the thresher; but on the large 
wheat farms it is threshed at once from the shocks. 

The threshers, driven by horse or steam power, separate 
the kernels from the straw and so reduce the bulk of the crop 
as to prepare it for storage in the elevators, or to be at once 
transported to the mills and there prepared for food for both 
man and beast. 

The provident farmer reserves the finest of his wheat for 
next year's seed, but this will be a mere fraction of the crop. 



GOLD MEDAL FLOUR 




BIG RECEIVING ELEVATOR W A 8 H B U B N - C R O 8 B Y CO. 



WASHBURN-CROSBY CO. 



STORING THE WHEAT 

All visitors to Minneapolis have seen the immense eleva- 
tors of the Washburn- Crosby Co. — large, high buildings 
provided for the grading and storage of the wheat crop. 

Let us follow a carload of wheat from the Red River Valley, 
where the finest northern wheat is grown, to the great Wash- 
burn-Crosby Mills where more than 100,000 bushels of grain 
may be consumed in one day in the manufacture of Gold 
Medal Flour, the standard brand of the world. 

The cars run on tracks up to the doors of the immense 
receiving elevator where big power shovels scoop the grain up 
and drop it into a scale hopper from whence it goes to the 
concrete tanks later to be elevated and passed through the 
various processes which fit it for reduction to flour. 

THE MILL 

Weeds of many sorts have grown luxuriantly with the 
wheat and their seeds are mingled with the grain. To grind 
these with the wheat would change both the color and flavor of 
our wheaten bread. 

The first task then is to separate the tare seeds and to 
clean the wheat. We shall use the old, familiar process of 
sifting and aeration. Many sif tings and shakings will rid the 
wheat of all seeds smaller than itself. Drafts of air applied at 
different points and in varying directions blow away the chaff, 
bits of straw and the light- winged seeds, and a special process 
of separation takes out the troublesome cockle seed. 

The machine for removing the cockle consists of an inclined 
metallic cylinder on the inside of which are small indentations 
just the size and form of the cockle seed. Running through 



WHEAT AND FLOUR PRIMER 5 

the center of this cylinder is a stationary apron. The wheat 
to be purified is fed into the revolving cylinder, the cockle falls 
into the indentations, is carried round with the cylinder until 
it gets above the apron when it falls by its own weight, is 
caught by the apron and thus separated from the wheat. 

The wheat grains are then scoured clean and bright in 
a rapidly whirling cylinder, brushed still more furiously, 
moistened and washed, that the coats of bran may not be too 
easily powdered but may be separated in flakes. 

Let us examine now our grain of wheat (see illustration). 
Under a powerful microscope we find its golden brown bran 
coats are five in number, which when analyzed show valuable 
cattle food properties and a small percentage of woody fibre. 
At one end we find it still shows a stiff bunch of bristling 
hairy fibres, its invisible beard^ for to the eye it is clear and 
smooth. Within these bran coats there is a hard shell of 
glutenous matter yellow and half transparent, and of flinty 
hardness. 

Inside this shell of gluten and merging therewith are 
starch cells, white as snow, resting within a net- work of the 
woody fibre, and we can easily find the germ — small, yellow 
as brown sugar, and both oily and sweet to the taste. 

The process of milling is to remove the bran coats, sep- 
arate the germ and crush gluten and starch to a powder of 
velvety softness. 

From the top stories of the mill, where the cleansing proc- 
esses have been perfected, the wheat, measured by the most 
perfect automatic device, which by the simple principle of 
gravity separates from the flowing stream of grain just enough 
for a barrel of flour (about five bushels), drops to the first floor 
of the mill where the rollers begin their work of crushing. 



WHEAT AND FLOUR PRIMER 



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SECTIONAL VIEW OF A SIMPLIFIED FLOUR MILL 



GOLD MEDAL FLOUR 



Scales, for weighing wheat as it is received. 

Receiving separator, for separating other kinds of seeds from 

wheat. 
Storage bins, for reserve supply of wheat in advance of mill re- 
quirements. 
Mill separator, for further separating foreign seeds from wheat. 
Scourer, for removing dust from wheat kernels. 
Cockle cylinder, for removing all round seeds. 
Wheat washer, for thoroughly cleansing the wheat. 
Wheat dryer, for drying wheat after washing. 
1st break rolls, for rupturing bran, enabling bran and germ to 

be separated from interior. 
1st break scalper, for sifting middlings through bolting cloth to 

separate from bran. 
2nd break rolls, for further loosening the middlings from bran. 
2nd break scalper, for separating more middlings from bran. 
3rd break rolls, for further loosening middlings from bran. 
3rd break scalper, for final separation of middlings from bran. 
Bran duster, for dusting low grade flour from bran. 
Bran bin, for packing bran for shipment. 
Grading reel, for separating middlings by sifting through various 

sizes of bolting cloth. 
Dust collector and purifier, for cleaning and purifying middlings 

by air and sifting. 
Smooth rolls, for grinding purified middlings very fine to flour. 
Flour bolter, for sifting flour from purified middlings. 
2nd reduction rolls, for further grinding of purified middlings. 
Flour bolter, for separating flour from purified middlings of 

second grading. 
Flour bin and packer, for packing flour for shipment. 
Elevator, for raising products to the various machines. 



WA S H B U R N - C R O S B Y CO. 



The early reductions serve to crush the grain slightly, 
remove much of the bran and bring the remainder, after several 
crushings, to the granular stage. At each reduction some 
starch cells are crushed and some flour produced, none of 
which is allowed to escape with the less valuable bran, but is 
bolted out and reserved for the various grades of flour. 

Yards of the costly silk bolting cloth are used to separate 
the fine flour, and when we realize that it is made to pass 
through this silken fabric we no longer wonder at the velvety 
softness of Gold Medal Flour. Over and over the granular part 
is crushed and recrushed and the fine flour sifted out. Over 
and over the "middlings," as the sifted product of the rollers 
is called, are purified by sif tings and aeration. At one period 
the germ, which, being easily flaked and not so readily pulver- 
ized is removed before the product reaches the flour stage. If 
ground with flour the germ would injure the color and affect 
its keeping qualities. 

Finally, as a last precaution and in addition to all pre- 
vious processes, the flour is again sifted through finest silk 
bolting cloth. 

In these various reductions about 70 per cent of the grain 
is saved for food, and 30 per cent becomes bran and shorts. 

The fine flour is at last dropped into a vertical chute and 
fills bags slipped over the cylinder of the packing machine at 
its lower end. The larger sacks are deftly secured by a few 
hand stitches across the top and at the ends, while the smaller 
sizes, which have of late become popular with housekeepers 
in large cities, are sewed by an automatic machine equipped 
with needle and twine very much as our home sewing machine 
is fitted with needle and thread. 



WHEAT AND FLOUR PRIMER 9 

In the preceding pages we have shown a sectional picture 
of a simplified flour mill. This was to assist in giving a con- 
nected idea of the milling process as briefly told without 
bringing in many confusing but nevertheless most important 
details. 

Without getting into these complicated matters let us 
pursue the milling feature a little further that we may learn 
some important facts concerning the size and capacity of the 
largest group of mills in the world, those of the Washburn- 
Crosby Co., where Gold Medal Flour is made. 

The daily capacity of the Washburn - Crosby mills is 
40,000 barrels. Bach year the equivalent of all the wheat 
raised on 25,000 farms of 160 acres each is ground into flour. 
Every working day in the year more than 150 cars of wheat 
are consumed, and more than 150 cars of flour and feed are 
shipped to customers. More than 9,000,000 loaves of bread 
can be made daily from the product of these mills. 

Washbum-Crobsy Co.'s experts have searched the world 
over for the latest and most improved methods, have studied 
scientific processes and applied this study and research to the 
construction and equipment of their enormous plant. 

For a number of years a miniature flour mill with daily 
capacity of scarcely one barrel was operated in the Gold 
Medal Flour laboratory. This little mill proved itself a valu- 
able adjunct to the testing facilities, enabling the company 
to grind into flour, samples of wheat offered in their market. 
Thus it could be ascertained before actually making pur- 
chase, whether or not the wheat offered was up to the Gold 
Medal standard. 

The results obtained from the miniature testing mill were 
so satisfactory that it was decided to erect a six story building 



10 



WHEAT AND FLOUR PRIMER 




COMPOSITE PICTURE — WASHBURN-CROSBY CO.'S 

(see X in picture) in the midst of the big plant to hold a 
new Experimental Mill of 600 barrels daily capacity. 

If an inventor presents for sale a new machine which 
apparently has good points to assist in the manufacture of 
Gold Medal Flour, the machine is given a trial in the 
Experimental Mill where it is tested and tried from every 
standpoint before it is decided that it is good enough to have 
a place in the main system of the Washburn-Crosby mills. 
Thus the enormous capacity in the main plant is permitted to 
grind on uninterruptedly, using systems and processes which 
have been previously proven and thoroughly tried out. 

The Washburn-Crosby Co. have the most up-to-date mill- 
ing plant in the world today and b}^ the use of the new Experi- 
mental Mill, need not put a new machine in their main plant 



GOLD MEDAL FLOUR 



11 




MILLS. — DAILY CAPACITY 40,000 BARRELS. 

nor grind a pound of wheat until their experts know just what 
the new machine and the wheat will do for Gold Medal Flour. 
In addition, the Laboratory and Testing Room, Chemists, Ex- 
perimental Bakers, Flour Testers and the entire organization 
comprising this great company, is working constantly for the 
high quality of Gold Medal Flour. 

The ambition of Washburn - Crosby Co. is that Gold 
Medal Flour shall hold a customer's trade permanently after 
the first order. Merit, quality and economy to the purchaser is 
the policy which forms the foundation of this great business. 
That it is successful is evidenced by the fact that for years 
the Washburn- Crosby Co. has been the largest flour manu- 
facturer in the world. 



12 WASHBURN-CROSBY CO. 

ABOUT BREAD 

What a grand thing for a girl to be able to make a perfect 
batch of bread. She will be happy when she attains that 
accomplishment and every member of the home in which she 
lives will also be happier, for what is nicer and more healthful 
to eat than good, wholesome bread. 

In another portion of this book we have told you some- 
thing of the kernel of wheat and something of Washburn- 
Crosby's Gold Medal Flour. Now let us show you how you 
can make the best bread from the best flour. 

BREAD MAKING: By using our recipes following 
this article, and keeping in mind what we say about bread 
making, you will surely secure good results quickly. 

The room where bread is made during the whole process 
should be kept at an even temperature of 80 degrees Fahr. 
Have the ingredients at about the same temperature. In cold 
weather use water enough warmer to bring the mixed dough 
to 80 degrees. In warmer weather have the water enough 
cooler to lower the temperature of the mixed dough to 80 de- 
grees. It is always well to assure yourself of the temperature 
by using a thermometer. Use 80 degrees to 82 degrees Fahr. 
as the temperature basis of bread making. The mixed dough, 
after an hour's time, will come to the temperature of the room. 

The necessary ingredients in bread making are flour, 
water, salt and yeast. Sugar hastens fermentation and is a 
yeast food. Lard or shortening of any kind adds richness and 
flavor to bread. 

Flour should always be sifted before using; this fills the 
flour particles with air and makes it work easier. 



WHEAT AND FLOUR PRIMER 13 

Gluten is that portion of the flour which gives dough its 
rising properties and distinguishes it from all other cereals. 

If you use Gold Medal Flour and the dough rises slowly, 
either it has been mixed too cool or yeast which is not fresh 
has been used. 

YEAST: There are two general methods of bread mak- 
ing, called the Straight Dough and the Sponge. 

In making bread with a sponge, home-made, dry yeast or 
compressed yeast can be used. In a straight dough compressed 
yeast only can be used. Compressed yeast should always be 
fresh when used; it should be brittle and break sharp without 
bending. 

In using dry yeast, it is well to dissolve it in potato water, 
that is, water in which potatoes have been boiled. Scalded 
flour, made by making a thin batter with Gold Medal Flour 
and water and bringing just to a boil while constantly stirring, 
also gives good results. These furnish a ready prepared food 
for the yeast and thus hastens fermentation. 

Yeast develops best in the dough at a temperature of 75 
to 85 degrees. If kept above this temperature ferments be- 
come active causing sour bread. 

It is better to use too much rather than too little yeast. 
The yeast is killed during the baking so has no after effects 
on the bread. 

DOUGH: The dough should not be made too stiff. A 
soft dough is much better. A nice, soft, silky textured dough 
makes a tender, even grained, creamy colored bread that will 
keep moist, as long as is necessary. 

After mixing, the dough should rise about double its 
volume, or until when dented with the finger there is very 
little resistance and the dent will not fill out. 



14 WHEAT AND FLOUR PRIMER 

In kneading after the first rising do not knead too much — 
just enough to free it from most of the gas. Kneading also 
brings all parts of the dough in contact with the oxygen of the 
air, which aids the yeast in its growth. 

Avoid uneven temperatures and draughts. Keep the 
dough well protected so as to avoid a crust forming or the 
dough becoming cold. 

STRAIGHT DOUGH: This process is the most 
modem and scientific method of bread making. Only com- 
pressed yeast can be used. This method consists in mixing 
all the ingredients together, making a dough which is as soft 
as can be handled conveniently. This is allowed to rise until 
it has become double its original volume, or when pressed with 
the finger does not offer any resistance. It is then kneaded 
down to force out the gas and allowed to rise again to once and 
a half its size. It is then moulded into loaves, allowed to rise 
to the top of the pans and baked. The straight dough is the 
shortest method of bread making and gives the best bread, as 
it retains the greater part of the wheat flavor. 

SPONGE METHOD: A portion of the dough is made 
first from flour, water and yeast and allowed to ferment and 
rise, after which the balance of the flour and other ingredients are 
added. Home-made yeast, dry yeast or compressed yeast can 
be used in making bread by this process. Many people think 
a sponge is a necessity in bread making. We, however, have 
found, that bread made from a straight dough has a far supe- 
rior flavor to bread made from a long fermented sponge. After 
the dough is started, the quicker the bread is completed the 
better. The ferments causing sour bread are avoided in the 
straight dough. 



GOLD MEDAL FLOUR 15 

IMPORTANT ITEMS: Flour, water, yeast and salt, 
are the necessary ingredients in bread making. However, a 
little lard is a help. It makes a richer loaf and helps to pro- 
duce a silky texture. 

Sugar helps fermentation. It is a yeast food and makes 
it work faster. It also gives to the loaf a nice crust of golden 
brown color. 

Salt is always necessary — first, to control the action of 
the yeast, and finally, for flavor. 

The goodness of a loaf of bread as regards color, flavor 
and texture depends largely on the manner it is handled dur- 
ing fermentation. 

MOISTURE: Water used in bread making gives a good 
loaf, but half water and half milk is better. Use skim milk 
if you wish. The use of milk enriches the bread, giving it 
better color, flavor and grain. The dough should be made 
slightly sticky when mixed because during the fermentation 
period it stiffens up. Too stiff a dough does not make a 
well raised loaf. 

Milk should always be scalded when used in bread making. 
When milk is used, however, the dough rises slightly slower. 
After kneading the dough thoroughly, place it in a large bowl 
or bread pan and let it remain in a warm place until double 
in size. Then knead down and allow to rise to one and one- 
half times its size and form into moderate sized loaves and 
place them in greased pans. A separate pan for each loaf is 
the best, as small loaves bake the easiest and are more sure to 
be thoroughly done. Brush lightly the tops of the loaves with 
water, milk or melted lard. Prick each loaf eight or ten times 
with a long needle. This prevents uneven texture. After 



16 WASHBURN-CROSBY CO. 

allowing the loaves to stand thirty or forty minutes, or until 
they have about half risen, place in a hot oven. After the 
first five or ten minutes in the oven turn the pans. After 
baking, when the bread is cooling, covering is unnecessary. 

Flour should be kept in a dry place and never stored near 
anything having a disagreeable odor. Everything used in 
bread making should be kept perfectly clean. Frequently 
wash the bread-box or jar. 

One quart of water weighs relatively two pounds. That 
quantity of moisture will take about three pounds of flour, or 
about three quarts. This will produce about five pounds of 
bread. 

Bread properly made from Gold Medal Flour makes a large 
loaf, golden on the outside and of creamy whiteness on the 
inside. Bread from inferior flours lacks good size and is 
chalky white or dark in color, therefore not desirable. 

There are more digestible, nutritious constituents needful 
for the body in a loaf of bread made from Gold Medal Flour 
than can be found in any bread made from whole wheat or 
graham flour. 





WHEAT AND FLOUR PRIMER 17 



RECIPE FOR MAKING BREAD 

STRAIGHT DOUGH 

In cold weather, set Flour in a warm place for three or 
four hours before using — as Flour should never be used cold. 
Use only good fresh compressed yeasty as much depends on the 
quality of the Yeast in making Bread. Do not make the dough 
too stiff. 

Set your Bread to rise in the vwrning, and fat tow t/iese rutes ctosety. 
To one (l) quart of kikewarm water (not hot) wetting (composed 
of equal portions of water and sweet milk, or water alone) add two (2) 
half ounce cakes (l oz.) of Compressed yeast, and stir until completely 
dissolved, then add one (l) teaspoonful of salt and three (3) teaspoon- 
fuls of sugar. When salt and sugar are thoroughly dissolved, stir in 
well sifted flour with a wooden spoon until a dough is formed sufficiently 
stiff to be turned from the mixing bowl to the moulding board in a mass. 
(The quantity of flour used to above wetting should be about three (3) 
quarts; to this flour may be added with excellent results, about two 
(2) tablespoonfuls lard, if shortening is desired.) Knead this dough, 
adding, if necessary, a little flour from time to time until it becomes 
smooth and elastic and ceases to stick to the fingers or moulding 
board. Then put it into a well greased earthen bowl, brush lightly 
with melted butter or drippings, cover with a bread towel or blanket 
and set to rise in a warm place for two (2) hours, or until light. As 
soon as light, knead well and again place in an earthen bowl, covering 
as before, and set for another rising of an hour, or until light. As 
soon as light, form gently into loaves or rolls, place in greased bread 
or roll pans, brush with melted butter or drippings, cover again with 
the towel or blanket, and let stand for 40 minutes to an hour or until 
level with the top of the pan and then bake. 



18 



WHEAT AND FLOUR PRIMER 



SPONGE 

In making bread from a sponge, home-made yeast, dry 
yeast or compressed yeast can be used. 

Set a sponge about nine o'clock in the evening, using one 
pint of cool water, about the temperature it will run from the 
tap. Add one-half of a compressed yeast cake or 1 cake dry 
yeast or 1 small cup of home made yeast made up to 1 pint 
with water. Add flour to make a medium batter and set to 
rise. Do not place where it will become too warm; also be 
careful not to let it chill. During the night it will rise and 
drop. 

DOUGH 

At 6 or 7 o'clock in the morning add 1 pint of luke warm 
water, 1 teaspoonful of salt, 2 teaspoonfuls of sugar and 2 tea- 
spoonfuls of lard. Work the sponge up fine and add sufficient 
flour to make a medium dough and knead until smooth. Put 
in a bowl and cover with a cloth and allow to rise 1 Vi hours or 
until double its size. Mould into loaves, put in pans and let 
rise to the top of the pans. This takes about 40 minutes to one 
hour. Put in the oven and bake for 40 to 50 minutes. 




-"^uT^ 








GOLD MEDAL FLOUR 



19 



THE GOLD MEDAL 
COOK BOOK 

We have provided a very complete Cook Book for the 
use of our patrons and others. 

The latest edition is now ready and contains 75 pages 
with a well designed cover, all substantially bound. 

Over 1,000 recipes are treated fully, the standard recipes 
being arranged in the very best manner and with suggestions 
calculated to bring success. In addition a great many new 
and novel dishes are described. 

Each book is provided with a silk cord in one corner, 
making it possible to hang the book in a convenient place in 
the kitchen. 



IT 




m 

OOK BOOKS 



Every package of 

GOLD 
MEDAL 
FLOUR 

contains a coupon 
which, if sent to us 
with 10 cents in cash 
or stamps, will bring 
the book to you im- 
mediately. 



20 



WASHBURN-CROSBY CO 



WASHBURN- CROSBY CO 




S 10 11 12 




SAMPLE 
CASE 



iilllMllfti jflra^ 



lo le 17 



GOLD MEDAL FLOUR 



This sample case, illustrating the different stages of 
wheat as it is manufactured into Gold Medal Flour, to- 
gether with large charts showing the dissected wheat kernel 
and a sectional 
view of simplified 
flour mill, may be 
obtained by schools 
under proper con- 
ditions. In con- 
nection with this 
matter kindly write 
to Washburn- 
Crosby Co., 
Minneapolis, 
Minn., U. S. A. 





WHEAT AND FLOUR PRIMER 

A VALUABLE LESSON 

E are anxious that the children who read 
this book remember Gold Medal Flour, 
the name of the brand manufactured by 
Washburn-Crosby Co. Familiarity with 
this name will mean much saving and satisfaction 
in the home which you will have when 
grown to womanhood and manhood. In order 
that you may become thoroughly familiar with the 
three words, Gold Medal Flour, will you now 
endeavor to impress the name firml}^ in mind by 
saying out loud, five times, slowly and with 
careful emphasis, thus: — '' Washburn - Crosby's 
Gold Medal Flour! 
Gold Medal Flour! 
Gold Medal Flour! 
Gold Medal Flour! 
Gold Medal Flour! 
This is a very good lesson to learn. It means 
highest quality in baking — greatest economy, 
and all round household contentment. 

- WASHBURN - CROSBY CO. 







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